You’ll never open a jar of cheese dip again after one bite of this crazy good homemade Chipotle Chorizo Queso Dip.
I can name most of them off the top of my head: goat cheese, feta cheese, multiple kinds of cheddar, blue cheese, fontina, gruyere, swiss, jack, parmesan, pecorino, even something called a German butter cheese. Clearly I have a small obsession with cheese. So, naturally when I decided to create a fun dip for the upcoming March Madness festivities, I opted for something cheesy. Because I. Love. Cheese.
Most people associate queso with a can of Rotel and Velveeta cheese. Hey, we’re all guilty of our own unique food pleasures, and I’m no one to judge if that’s your thing. But I do suggest trying to make your own queso at least once. It really isn’t hard, and I’m convinced that if you make this Chipotle Chorizo Queso Dip, that processed cheese stuff will be a distant memory.
Fair warning: If you’re looking for silky smooth queso, this isn’t your recipe. I like my queso chunky and full of flavor, which is why you see spicy chorizo and smoky chipotle peppers in the ingredient list. I also used two different types of cheese, Quesadilla and Cotija. The Quesadilla cheese melts extremely well. The hard, crumbly Cotija? Not so much. But I loved the salty flavor profile of this cheese in tandem with the mild, smooth Quesadilla cheese that I used it anyway. You can omit the Cotija and use all Quesadilla cheese if you prefer a smoother queso.
This Chipotle Chorizo Queso Dip is best served immediately after it’s made, but I have successfully reheated my leftovers with minimal impact on the dip. But if you’re having a group of people over to watch the upcoming NCAA basketball tournament, I wouldn’t be concerned about leftovers. I’d be more worried about reserving your seat in front of the dip bowl.
Chipotle Chorizo Queso Dip
- 1/2 pound uncooked chorizo sausage
- 1/2 cup chopped onion
- 1/2 cup chopped poblano pepper
- 3 tablespoons minced jalapeno pepper
- 1 teaspoon minced garlic
- 2 tablespoons butter
- 2 tablespoons corn starch
- 1 cup milk
- 4 cups shredded quesadilla cheese
- 1 cup grated cotija cheese
- 1 - 2 tablespoons chopped chipotle pepper in adobo sauce
- Cook chorizo in a large skillet over medium heat until nearly cooked through. Add onion, poblano and jalapeño peppers and cook for another 5 minutes. Add garlic and cook for 30 seconds. Remove from heat and set aside.
- Melt butter in a medium sauce pan over medium heat. Whisk in corn starch and cook for one minute, stirring constantly. Whisk in milk and cook for 5 minutes or until mixture has thickened slightly, stirring regularly. Stir in cheeses and cook until melted.
- Stir chorizo and chipotle peppers into cheese. Serve immediately or keep warm using a chafing dish, fondue pot or mini slow cooker.